Lentil Bolognese
User Reviews
5
2,151 reviews
Excellent
Lentil Bolognese
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Lentil Bolognese is a hearty meatless sauce combining red lentils, crushed tomatoes, and walnuts simmered with aromatics like onion, garlic, oregano, thyme, and tomato paste. The sauce is enriched with vegetable broth and optionally red wine and finished with balsamic vinegar, yielding a flavorful, textured sauce ideal for wide pasta or gnocchi.
Description
This Lentil Bolognese begins by soaking red lentils and prepping vegetables and seasonings, including diced onion, minced garlic, and crushed walnuts. Onions are caramelized gradually in olive oil with occasional water to avoid sticking, developing a deep flavor base. Garlic, herbs, and salt are then added and cooked briefly before stirring in tomato paste and caramelizing it to deepen its color and flavor.
The tomato component is completed with crushed tomatoes and vegetable broth; red lentils cooked in this mixture create a thick, rich sauce. Optional red wine adds depth and acidity. The sauce combines savory herbs and a subtle sweetness from the balsamic vinegar at the end. This sauce pairs well with broad or tube pasta like tagliatelle, pappardelle, rigatoni, or gnocchi, providing a satisfying vegetarian alternative to traditional meat Bolognese.
Using tomato paste from a tube helps preserve flavor integrity, and whole peeled tomatoes crushed by hand enhance texture. The recipe also advises checking pasta ingredients for egg if vegan compliance is required.
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Ingredients
- 1 ½ tablespoons olive oil
- 1 onion diced, large
- 4 garlic minced, cloves
- 1 teaspoon oregano dried
- 1 teaspoon thyme or use more oregano, dried
- 1 ½ teaspoons kosher salt plus more to taste
- black pepper freshly ground, to taste
- 1 (5.3-ounce) tomato paste see note 1, 150g tube
- 1/2 cup dry red wine optional, see note 2, 120 mL
- 3 cups vegetable broth 720 mL
- 1 cup red lentils 185g, soaked (see step #1
- ¼ cup walnuts or pecans, crushed finely, 32g
- 1 crushed tomatoes see note 3, or whole peeled tomatoes, crushed by hand, 14.5-ounce/410g can
- 12-16 ounces pasta such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)(see note 4, long, wide, 340-454g
- 1 tablespoon balsamic vinegar see note 5, high-quality
- flat-leaf Italian parsley chopped or slivered (optional, or fresh basil
Instructions
- Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
- Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.
- Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
- Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.
- Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
- Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
- Add the crushed tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.I prefer to cook for 20 minutes for a more developed flavor.
- Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.
- Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
- Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.Note: If you're not serving all of the bolognese at this time, transfer the amount of bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.
Notes
- Use tomato paste from a tube rather than canned for better flavor intensity.
- Recommended vegan-friendly dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah.
- For best tomato flavor, use whole peeled tomatoes crushed by hand; canned crushed tomatoes often come in larger sizes.
- Check pasta ingredients for egg content if avoiding eggs.
- If no high-quality balsamic vinegar is available, omit or substitute with 1-2 teaspoons of sugar, adding gradually to taste.
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
74g
(25%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Sodium
873mg
(36%)
Potassium
856mg
(18%)
Fiber
14g
(56%)
Sugar
9g
(18%)
Vitamin A
466IU
(9%)
Vitamin C
15mg
(17%)
Calcium
82mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 873mg | 36% |
| Potassium | 856mg | 18% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2,151 reviews
Excellent
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